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Description
Tender tangles of fettuccine tossed in a Parmesan cream sauce are one of life’s great pleasures, especially when you start with fresh pasta. The trick to the perfect Alfredo sauce is to add some reserved pasta cooking water so it’s deliciously rich, but not too thick or cloying. For the silkiest sauce, use genuine Parmigiano Reggiano cheese and finely grate it yourself; the cheese will melt seamlessly into the sauce. For a spot of color, feel free to add defrosted frozen peas or blanched broccoli florets when adding the cheese. The recipe, which makes 7 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 1 1/2 Tbsp. salt (plus about 1/2 tsp. more to taste)
- 12 Tbsp. unsalted butter
- 2 cups whipping cream
- 2 bay leaves
- 2 pkg. fettuccine pasta (fresh, 9 oz. per package)
- 2 cups Parmigiano-Reggiano cheese (packed, 4 oz., finely grated with a Microplane or box grater)
- 1 tsp. freshly ground black pepper (or to taste)
- 2 Tbsp. finely chopped fresh parsley (or up to 3 Tbsp., plus parsley sprigs for garnish; or chives, optional)
Directions
- Bring a large pot of hot tap water to a boil with 1 1/2 Tbsp. salt. Meanwhile, melt butter in a 12-inch frying pan over medium-high heat. Add cream and bay leaves and bring to a simmer. Reduce heat to low and cook, stirring frequently, until cream mixture is slightly reduced, 5-7 minutes. Keep warm over low heat.
- Add pasta to boiling water and cook, stirring frequently, until pasta is just tender, about 2 minutes. Scoop out and reserve 2 cups of the cooking water; then drain pasta and return it to the pot off the heat.
- Add Parmesan to the cream sauce and stir constantly until cheese melts, 1 minute. Pour sauce over pasta in pot and toss to coat; then add some of the reserved cooking water to loosen the sauce, if you like. (Keep in mind that the pasta will continue to thicken as it stands.) Discard bay leaves.
- Season pasta to taste with about 1 tsp. pepper and 1/2 tsp. salt. Sprinkle pasta with parsley, give it a quick toss, and transfer to a wide bowl. Garnish with parsley sprigs if you like.
NutritionView More
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| Calories570Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat35g175% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium2790mg116% |
| Potassium90mg3% |
| Protein16g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A40% |
| Vitamin C4% |
| Calcium50% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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